Roasted Tomatillo Salsa
October 28, 2008 at 8:15 am | Posted in cooking, Food, gardening, Mexican Food, photography, Recipes | 12 CommentsTags: cooking, Food, gardening, green salsa, hot salsa, mexican cooking, recipe, roasted tomatillo salsa, salsa, tomatillo recipe, tomatillos
This is the first year I grew tomatillos. I didn’t know what to expect, and just one plant went really wild, filling a quarter of my raised bed by the time it reached its peak. It seemed as though they were never going to get large enough to harvest, but in the end, we picked all of them and ended up with about 3 1/2 lbs tomatillos.
This recipe is adapted from Gourmet Magazine’s November 1999 issue.
Roasted Tomatillo Salsa
3 pounds fresh tomatillos
3 fresh jalapenos (If you don’t like it hot remove the seeds and inner white part)
3-4 large cloves garlic, unpeeled
1/2 large onion, coarsely chopped (more if you like onion)
2-3 tsp coarse salt
1/2 cup fresh cilantro *OPTIONAL* I have an aversion to cilantro and never add it in a recipe, but if you like cilantro, go for it!
Preheat broiler.
Remove tomatillo husks and rinse under warm water to remove the stickiness.
Broil chiles, garlic, and fresh tomatillos on top rack of oven on baking sheet or on broiler pan on rack.
Turn once until slightly charred about 7 or more minutes. Watch closely.
Peel garlic, pull off tops of chiles. Puree all ingredients in a blender or food processor.
Salsa can be made one day ahead and chilled, covered.
You may cut the recipe in half, use serrano chilis, or more jalapenos of you’d like. I froze most of ours and I’m hoping it will keep well. If you like green sauce, you will love this. We really love it on chcken enchiladas or just as a salsa with corn chips.
Still Canning (Canning Tomatoes)
October 27, 2008 at 8:14 am | Posted in cooking, Food, gardening, photography, Recipes | 11 CommentsTags: canned tomatoes, canning, cooking, Food, food storage, garden tomatoes, gardening, hot pack canned tomatoes, Recipes, tomatoes
I have about one more batch to can, and then I can focus on the winter gardens.
I am planting fava beans,shallots, and garlic. I’ll also put a cloche over the cold weather veggies and see how long I can keep them going. So far, so good.
I have never canned tomatoes before. I have to admit, I’m one of those people who has a bit of botulism fear. I have always canned jams and fruits, but I steered clear of the dreaded canned garden tomato. After a bit of research, I’ve found that as long as you add “bottled” lemon juice, all is well. I’ve read a few blogs by people who do not add the bottled lemon juice, but I’m not willing to take the risk.
Mark decided to snap photos while I attempted my first batch. It was late, I was tired, and I realized upon uploading that I had already released the “girls” for the evening. I guess Mark is so used to watching me walk around with my bra straps hanging out that he failed to notice. Oh well, the show must go on.
CLICK BELOW TO SEE MORE PHOTOS AND RECIPE…
Basic Marinara Sauce (Made with Fresh Garden Tomatoes)
October 15, 2008 at 5:26 am | Posted in cooking, Food, gardening, Italian food, photography, Recipes | 5 CommentsTags: basic marinara sauce, cookking, Food, fresh tomatoes, garden, garden tomato sauce, garden tomatoes, Italian food, Italian recipes, marinara sauce, pasta sauce, tomato sauce, vegetable garden
Over the past few months,I have filled my wheel barrel with vegetables more times than I can count.
My patience with the tomatoes proved fruitful. I still have boxes of tomatoes in the garage waiting to be canned, frozen, or cooked down into more marinara sauce.
You’ve probably noticed I’ve been absent from my blog. I didn’t want to waste a thing from the gardens. I’ve been freezing, canning, dehydrating, cooking, and baking.
I started with a small batch of tomatoes, and I made some marinara to freeze.
First I rinse the tomatoes. I never use chemicals in the garden, so the rinsing is simply to remove loose dust.
I then cut a small x-slit in the bottom of the tomatoes.
Next, I drop them–approx. 6-8 at a time— into boiling water. I replace the lid and leave in for about 2-3 minutes. I work in batches.
I quickly remove the tomatoes and drop them into a large bowl filled with water and ice cubes. The skins will slip right off with a bit of a rubbing, and then I plop the peeled tomatoes into the food processor. You may chop them if you do not have a food processor. Some people simply throw them in the pan and allow to cook down and break up with a wooden spoon–this will give you a chunky sauce.
Now I have my smoothly chopped tomatoes ready to cook down. Some people choose to remove the seeds with a seive, but Mark and I don’t mind them. I have tried it both ways, and really don’t notice the bitterness some people do.
I toss a few minced cloves of garlic and some crushed red pepper flakes (opt) into about 1/4 cup heated of olive oil.
Add the tomatoes and bring to a gentle boil. Simmer for about 45 minutes. Toss in some fresh chopped basil and any other seasonings. You may also add salt and a little sugar if you like. I keep it simple in order to make it work later in a variety of dishes.
Freeze in 2 cup containers.
This batch made about 8 cups of marinara sauce.
I serve it re-heated over cooked pasta and top with fresh grated parmesan reggiano, over chicken parmesan, use it as a soup base for minestrone or other soups, you can add cream for creamy tomato soup, add oregano and a bit of sugar for pizza sauce, and a variety of other recipes–be creative. Don’t forget a glass of vino!
NOTE: Italian plum tomatoes are best for sauces, but I use plum mixed with my Early Girls. My plum varieties include: Juliet and Mama Mia’s.
Goodbye Summer
September 22, 2008 at 6:59 pm | Posted in Awareness, Chick stuff, Food, gardening, Giovanni the Yorkie, Home Decorating, My Dysfunctional family, my life, photography, thrift stuff, Uncategorized | 10 CommentsTags: autumn, chicken eggs, china cups, English china, fall, family, Giovanni, hot tea, Italian fountain, life, potting table, Quinault strawberries, seasons, strawberries, tea, yorkie
I can’t believe how fast summer flew by.
I feel so unprepared. Everybody is decorating for fall.
Giovanni will miss the warm summer days the most.
(His dress belonged to one of Olivia’s girls, and somehow it was passed on to Giovanni. He doesn’t mind. He’s very metrosexual.)
Fall has arrived.
My sugar pumpkins are bright orange.
I’ve cleared the last of the red and orange tomatoes.
The hens are fat and pretty. They grew up, and they’re giving eggs.
They cackle when they hear my back slider open. They know I’ll be bringing chunks of squash, cooked oatmeal, and whatever other fresh veggies we have leftover.
The air is cool and crisp.
I painted one of the benches pink and white. I’m not quite ready to let go of pretty summer flower color.
Soon we’ll have to cover the old Italian fountain and protect it from the wet weather.
My Quinalt everbearing strawberries have not stopped producing yet. The photo was take a few days back and those berries are ripe and red now.
My raspberries are still in a giving mood too.
It’s time to start moving indoors.
Mark and I have plenty of hot tea on hand.
I welcome the fall with all of its shadows and mystery.
Ready or not, fall has arrived.
Chocolate Zucchini Cake w/ Almond Glaze
September 16, 2008 at 8:04 am | Posted in baking, cooking, Food, gardening, Recipes, Uncategorized | 15 CommentsTags: baking, cake, cooking, dessert, Food, Recipes, squash, Zucchini Cake, Zucchini chocolate bread, Zucchini Chocolate Cake, zucchini recipes
Does your kitchen counter still look like mine? (If you think this is bad, you should see how many more I have out on the vines!)
If so, I have a great recipe to share with you. I posted a chocolate zucchini bread a while back, but I decided to change it up and make it more like a cake.
CAKE INGREDIENTS:
2 (1 ounce) squares unsweetened
chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (or less)
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees
Lightly grease and line two 9×5 inch loaf pans with parchment paper
Melt chocolate in microwave safe bowl until melted–be careful not to overheat–stir
occasionally till melted
Combine eggs, sugar, oil, grated zucchini, vanilla, almond extract, and melted
chocolate. beat well.
Stir in flour, soda, salt, and cinnamon. Fold in chocolate chips and pour into loaf pans.
Bake 60-70 minutes or until toothpick stuck in center of loaf comes out clean.
GLAZE:
powdered sugar
vanilla
almond extract
milk
Add enough milk (a tablespoon at a time) to a few cups powdered sugar to make a glaze
consistancy. Add about 1/2 tsp vanilla, and 1/2 tsp almond extract–or to taste.
Whisk well and pour over top of cakes.
Millions of Peaches, Peaches for Me
September 7, 2008 at 3:44 pm | Posted in cooking, Food, gardening, my life, photography, Recipes, Uncategorized | 13 CommentsTags: canning, canning peaches, canning pickles, dill pickles, Food, lawn aerator sandals, peaches, prize winning dill pickles
I can’t help singing the song Blow up Your TV anytime I eat a peach. If you’ve never heard the song, the chorus goes something like this:
Blow up your TV throw away your paper
Move to the country, build you a home
Plant a little garden, eat a lot of peaches
Try an find Jesus on your own
Well, it’s a good thing I was alone when I bought the peaches and drove them back to my house. I think I sang that damn song at least ten times while I was preparing to can.
I spent an entire day canning peaches. I found a good deal on a box of freestone peaches. I ended up with about 14 quarts of peaches (one jar broke), and 2 gallons of frozen sliced peaches.
I’ve canned peaches.
I’ve never canned 28 pounds of peaches before. As my Okie/Texan daddy would say, “It weren’t easy!”
I was also surprised at the texture–a bit too soft–cooked. I followed the instructions, so I’m assuming it is the type of peach I used. It doesn’t matter much to Mark and I —we love them just the same!
“Blow Up Your TV” soon turned into “Millions of Peaches”, peaches for me!”
I was still singing as Mark arrived home and he begged me to please change the broken record. Sadly, I only know the words, “Millions of peaches, peaches for me!” I just couldn’t stop.
As you can see, I started out all Martha Stewart-like. I wish I had taken a photo of the kitchen afterwards. There were peach peels on the cabinets doors and covering the kitchen floor.
I haven’t tried the frozen peaches yet. They have a lot of sugar–I used Alton Brown’s method. I’ll probably use them in a pie or tart.
I am trying to cook and bake using mostly Washington grown foods. It has been a challenge, and I’m certainly far from diving in head first. I’m researching and deciding what will best work for me and my family. I’m very grateful for Washington wines, and I happen to prefer wines from our area.
I also canned a few jars of dill pickles. My son grew a lot of dill and offered his plant to me to use for my pickles. I hope they won’t disappoint. They still have a week on the shelf before I can try one.
I used Lillian’s “Best of Show Dill Spears” recipe!
The only thing I did different was to add 1/2 clove of garlic and 1 red pepper to two of the jars.
In other news–Mark found a pair of lawn aerator sandles at a thrift shop and is trying them out tonight. I cannot stop laughing at him. He looks like a toy soldier as he lifts his knees up high while walking. It’s a good thing I like nerdy men. :) Especially men who like to mow the lawn.
Got Zucchini?
August 20, 2008 at 12:51 pm | Posted in baking, cooking, Food, gardening, Recipes, Uncategorized | 13 CommentsTags: baking, chocolate zucchini bread, cooking, cornmeal fried zucchini, Food, fried zucchini, frying, gardening, Recipes, zucchini, zucchini casserole
Me too!
Can anybody ever have too much zucchini? Apparently so. This is a drop in my zucchini bucket, but I’m too lazy to take an updated picture this afternoon, so suffice it to say, I have a quite a bit of zucchini.
Some ideas?
Well, the super club sized zucchini needs to be made into Italian Stuffed Zucchini. I may have waited too long and it may be chicken feed before I get around to it.
The smaller zucchini will NOT be wasted. The huge 17 incher got away from me. It blended so well with the giant squash leaves that I never saw it until I couldn’t lift it.
I’ve made:
Cornmeal Fried Zucchini
Slice zucchini, dip in egg wash, dip in yellow cornmeal and fry in 1/4″ olive oil. Salt with Kosher salt and enjoy! These are addictive for my family.
Chocolate Zucchini Bread (CLICK HERE FOR RECIPE)
ANGELNINA’S NOTES:
For the Zucchini bread:
-I changed 2 cups of sugar to- 1/2 cup sugar and 1/2 cup brown sugar.
-I’d only add 1/2 tsp cinnamon next time
Talk about moist and chocolately!
Mediterranean Zucchini Casserole
Before baking
I’ve also shredded and froze as much zucchini as I can. I will add it to soups, sauces, muffins, cakes, cookies, etc.
Gardening UPDATE and Square Foot Gardening Reference
August 6, 2008 at 7:33 am | Posted in Food, gardening, my life, photography, Uncategorized | 6 CommentsTags: gardening, Raised Beds, square foot gardening, vegetable gardening, vegetables
Gold and Red Beets, carrots, and zucchini
The garden is starting to give back more everyday.
The lettuce served us for quite a while and now it’s too tough–I should have replanted by now. The lettuce that remains in the garden is a treat for the chickens.
The carrots have done surprisingly well this year. I need to double check my seed packet and replant as these are very flavorful–oh so sweet!
I know beets aren’t as popular with some folks, but I love beets. I grew both golden and red this year, and I’ve already made a baby beet salad. I favor pickled beets too. This year I convinced Mark to try the beet greens I had steamed and lightly salt and buttered. He’s hooked. Finally.
If you’d like to see SEVERAL photos and more notes on the garden, please click below. I am creating this for a Square Foot Garden reference I can use next year. Continue Reading Gardening UPDATE and Square Foot Gardening Reference…
Garden Soup and Italian Semolina Artisan Bread
July 23, 2008 at 7:17 pm | Posted in baking, Breads, cooking, Food, gardening, photography, Recipes | 8 CommentsTags: angelnina's garden soup, artisan bread in five minutes, baking, cooking, Food, garden soup, Italian bread, Italian Semolina Bread, semolina bread, soup, vegetable soup
Angelnina's Garden Soup
Last week I didn’t feel like cooking a big meal, so I threw together a pot of soup. I made up a recipe using a few things from the garden and my pantry. I think I’ll call it Angelnina’s Garden Soup. Sometimes I make a huge batch of marinara sauce and freeze it in individual containers. I pulled out a pint to use as a base in the soup–I make my marinara pretty darn spicy with crushed red peppers. I also used 2 qts of chicken stock (If you don’t have any homemade, grab a few boxes at Trader Joes). In a little olive oil I cooked a little onion, celery, carrots, and potatoes before tossing them in the pot. I was grabbing things left and right from the garden and pantry: kale, escarole, zucchini, yellow squash, garbanzo beans–everything went right into the pot! I boiled some pasta and added freshly grated parmesan reggiano .
As with many soups, it tasted better the next day.
I served the soup with bread from the book “Artisan Bread in Five Minutes”. I’ve posted photos of the basic recipe, but a few days ago I baked these two loaves of the Italian Semolina Bread. I gave one to my son, Sean, but I haven’t heard back from him yet on whether he liked it or not. Mark and I love it!
Italian Semolina Artisan Bread
Strawberry Fields Forever
July 17, 2008 at 5:20 pm | Posted in Awareness, cooking, Family Fun, Food, gardening, my life, photography, Recipes, Uncategorized | 8 CommentsTags: berry picking, canned strawberry butter, canning, cooking, Food, monroe, strawberries, strawberry butter, strawberry fields, strawberry freezer jam, strawberry picking, strawberry syrup, washington
ABOVE: The smile is fake…kneeling on cardboard in a field of strawberries is painful when you’re over 40!
On, what felt like, the hottest day of summer, Mark and I took a drive into farm country to pick organic strawberries and raspberries. The farm was amazing, the berries sweet and beautiful. I don’t believe anything smells as wonderful as a field of fresh berries.
I used to be more of a raspberry girl, but after this experience, I have to admit my love for the strawberry has threatened my loyal relationship to the raspberry. It’s okay, I have enough love in my heart for both.
There were a few pickers there ahead of us. Most of them were wearing Asian conical rice hats. I had never thought about how perfect those hats work at keeping the sun out of your face. I took a mental note to search the International District for a rice hat. For some reason, after we entered the field, everybody left. We were on this huge farm and had it all to ourselves.
The weather was a little warmer than we are used to. The temperatures were in the low 90s—ouch! We hadn’t planned this trip, it was a last minute decision after visiting fruit stands and not being satisfied with the price of berries at our local produce stands.
For organic pick-your-own berries I found the price of $1.20 lb pretty reasonable. We managed to pick 12 pounds of strawberries (a very full flat) and 8 pounds of raspberries. Needless to say, we were pretty heat exhausted after picking, so we raced home, drank a ton of water, showered, and passed out. I kept the berries stored in a fridge I keep out in the cottage until we were rested enough to start working with them.
There are numerous strawberry recipes available from numerous sources. I was a bit overwhelmed with ideas, but I managed to squeeze in some new ideas and recipes before I ran out of strawberries.
If you like waffles, pancakes, scones, and muffins–you’re going to love them with Strawberry Butter. Strawberry Butter is one of the easiest recipes to prepare. Yet, the sweetness of the fresh berries and richness of the butter, on a waffle, is over the top!
Strawberry Butter
This is like a “10″ on the WOW scale!
Strawberry Butter
1 pint fresh strawberries
1/2 lb butter, room temperature
1 cup powdered sugar
Beat butter and sugar together till smooth and well combined.
Stir in finely chopped strawberries. ( I left mine a bit chunky)
Chill in fridge. Use within a week or freeze in serving small containers, molds, or roll into logs and wrap in plastic and until ready to use.
You can also chill them on a baking sheet and use a mini cookie cutter and cut out little pats of butter in different shapes.
Strawberry Syrup
You can’t have the strawberry butter on the waffles without the strawbery syrup! Most recipes I found called for corn syrup. I really didn’t want to use corn syrup, so I basically cooked strawberries down with sugar until it was quite bubbly and thick. You can freeze this syrup as well, and it makes a great sauce for strawberry shortcakes and cheesecakes too.
Strawberry Butter, Strawberry Freezer jam, and Syrup
If you’ve made apple butter you know how time consuming it is–the same goes for the canned Strawberry Butter–which is NOT the same thing as the fresh strawberry butter shown in the first photo. It is simply a more concentrated cooked down strawberry pulp with the juice removed. If you don’t mind stirring over a hot stove for what seems like forever, go for it! It tastes great. Of course nothing beats freezer jam—tastes like fresh berries everytime. I use Sure-Jell pectin box with recipe inside.
I also discovered a new favorite strawberry dessert which I’ll post next!
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